Page 106 - One-Dish Meals

Fast Fried Rice

The secrets to this dish are quick-cooking brown rice, precut frozen
vegetables, and ready-to-use stir-fry sauce.
P R E P 5 minutes C O O K 10 minutes M A K E S 4 main-dish servings

1
1 ⁄2 cups quick-cooking brown rice 1 package (16 ounces) frozen
vegetables for stir-fry
1 pound firm tofu, drained and cut
into 1-inch cubes 2 large eggs, lightly beaten
6 teaspoons olive oil 1 ⁄3 cup stir-fry sauce

1. Prepare rice as label directs.

2. Meanwhile, in medium bowl, place 3 layers paper towels. Place tofu on
towels and top with 3 more layers paper towels. Gently press the tofu with
your hand to extract the excess moisture.

3. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat
until hot. Add frozen vegetables; cover and cook 5 minutes, stirring occa-
sionally. Transfer vegetables to bowl; keep warm.
4. In same skillet, heat remaining 4 teaspoons oil until hot. Add tofu and
cook 5 minutes, gently stirring. Stir in rice and cook 4 minutes longer.
5. With spatula, push rice mixture around edge of skillet, leaving space in
center. Add eggs to center of skillet; cook 1 minute, stirring eggs until
scrambled. Add stir-fry sauce, vegetables, and ⁄4 cup water; cook 1 minute,
1
stirring.
E A C H S E R V I N G About 360 calories | 17 g protein | 41 g carbohydrate |
15 g total fat (2 g saturated) | 106 mg cholesterol | 760 mg sodium.

106 Stir-Fries & Skillet Suppers